Marie-Helene’s Apple Cake
When I read the description for this lovely little apple cake, I was stopped in my tracks. The blogger who made it said that it was a cross between apple cake and apple pie but with the consistency of bread pudding. Now that’s what I call hitting the trifecta!
The recipe originally came from Dorie Greenspan’s Around My French Table, which surprisingly is a cookbook I don’t own. There is one group of dedicated bloggers who do something called “Tuesdays with Dorie,” and they are baking their way through the cookbook, one recipe every Tuesday. Sounds like my kind of group.
I was surprised to find that there was no cinnamon or lemon in the recipe, commonly used ingredients in apple desserts. When I had my first bite, I have to admit that my taste buds were begging for a cinnamon hit. That was easily solved by sprinkling some cinnamon over the cake. The next time I make it (yes, there will be a next time!), I will add a teaspoon of cinnamon directly to the batter.
The texture was exactly as described and was simply wonderful. Once I sprinkled the cinnamon over the cake pieces, the taste was everything you could want in an apple cake…or pie…or apple bread pudding! For informational purposes, the ratio of apples to cake is heavily on the fruit side. I’d estimate that it’s three parts apples to one part cake.
Now that it’s apple picking time, you’ve got one more recipe you can add to your apple baking list!
Marie-Helene’s Apple Cake
Ingredients
- 3/4 cup flour
- 3/4 tsp. baking powder
- pinch of salt
- 4 large apples [if possible, choose 4 different kinds (I used 2 each: McIntosh and Granny Smith)]
- 2 large eggs
- 3/4 cup sugar
- 3 tbl. dark rum (I used 1 tsp. rum extract)
- 1/2 tsp. pure vanilla extract
- 8 tbl. (1 stick) unsalted butter, melted and cooled
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Directions
Center a rack in the oven and preheat to 350 degrees. Generously butter an 8-inch springform pan or line with parchment paper. (If you don’t have an 8-inch springform pan, I’m sure a 9-inch springform pan will work fine. You will need to adjust the baking time.)
Whisk the flour, baking powder and salt together in a small bowl.
Peel the apples, cut them in half and remove the cores. (I used my handy dandy apple corer to remove the core.) Cut the apples into 1-inch chunks.
In a medium bowl, beat the eggs until foamy. Pour in the sugar and beat for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so you have a smooth, thick batter. Fold in the apples, turning the fruit so it’s coated with batter. Scrape the mix into the pan and pat down until it’s even.
Bake for 50 to 60 minutes or until a knife inserted into the center comes out clean. (Cut down the baking time if you are using a 9-inch springform pan.) Transfer to a cooling rack and let rest for 5 minutes. Remove from pan, and allow cake to cool until it’s just slightly warm or at room temperature.
Source: Dorie Greenspan’s Around My French Table recipe via Apples and Twinkies blog